Cocoa and Chocolate
Digestibility of Cocoa.
We have noted above the high percentage of nutrients which cocoa contains, and the research conducted by J. Forster[1] shows that these nutrients are easily assimilated. Forster found that the fatty and mineral constituents of cocoa are both completely digested, and the nitrogenous constituents are digested in the same proportion as in finest bread, and more completely than in bread of average quality. One very striking fact was revealed by his researches, namely, that the consumption of cocoa increases the digestive power for other foods which are taken at the same time, and that this increase is particularly evident with milk. Dr. R.O. Neumann[2] (who fed himself with cocoa preparations for over twelve weeks), whilst not agreeing with this conclusion, states that: "The consumption of cocoa from the point of view of health leaves nothing to be desired. The taking of large or small quantities of cocoa, either rich or poor in fat, with or without other food, gave rise to no digestive troubles during the 86 days which formed the duration of the experiments." He considers that cocoas containing a high percentage of cacao butter are preferable to those which contain low percentages, and that a 30 per cent. butter content meets all requirements. It is worthy of note that 28 to 30 per cent. is the quantity of butter found in ordinary high-class cocoas.
As experts are liable to disagree, and it is almost possible to prove anything by a judicious selection from their writings, it may be well to give an extract from some modern text book as more nearly expressing the standard opinion of the times. In Second Stage Hygiene, by Mr. Ikin and Dr. Lyster, a text book written for the Board of Education Syllabus, we read, p. 96: "... in the better cocoas the greater part of the fat is removed by heat and pressure. In this form cocoa may be looked upon as almost an ideal food, as it contains proteids, fats, and carbohydrates in roughly the right proportions. Prepared with milk and sugar it forms a highly nutritious and valuable stimulating beverage."